When I was given some money to go and buy some lollies or had ‘earned’ 20 cents (wow!) for doing some chores, I would often reach for anything caramel. Caramel swirls, golden yellowy buttons that cost two cents each, were always my favourites as a little girl. I would often spend my whole 20 cents on those and would suck away on them, one at a time, making them last and smiling away contentedly to myself. As my taste matured, I fell in love with those chewy jaw-aching chocolate ‘eclairs’ filled with soft caramel.
It’s hard to describe what it is about caramel that is so alluring. Is it the buttery vanilla flavour, the soft textures or just the fact that it’s not as intense as chocolate in that rich, sweet but bitter way? Caramel fudge was the most special treat for me, with its soft buttery texture and vanilla caramel flavour that just melted in your mouth. Little did I know what was in it!
This caramel salted fudge hits the spot when it comes to texture and flavour, and knowing it’s made of organic raw nuts and full of superfoods I feel good about eating it, and so does my body, as there is no intense sugar rush.
Ingredients (makes 24 pieces)
- ¼ cup (50g) cacao butter, melted
- 3 cups 3 cups desiccated coconut
- 1 cup macadamia nuts (or cashews)
- 1 cup dates, pitted
- ½ cup coconut nectar (agave syrup will do)
- ¼ cup maple syrup
- 1 tsp vanilla powder/paste (or 1 vanilla bean scraped)
- 1 Tbsp lucuma
- 2 Tbsp mesquite
- ¼ cup coconut oil
- Pink Himalayan salt (or other good-quality salt), to garnish
Method
- Firstly place the cacao butter in a stainless steel bowl over boiling water. Once it begins to melt remove from the heat to allow it to fully melt while you gather the rest of the ingredients.
- Process the desiccated coconut in a food processor for 5–8 minutes or until it begins to turn into butter. Add the macadamia nuts and process for 20–30 seconds or until they have been fully ground into a fine meal with no lumps. Add dates and process until they are all broken down and combined with the nut and coconut mixture. Add remaining ingredients and blend until the mix forms a ball.
- Place fudge in a lined slice tin (approx. 15 x 25cm) and smooth the top with a spatula or cover with baking paper and smooth with your hands. Try to get the top, especially the corners, as even as possible. Leave baking paper on the slice and place in fridge overnight.
- To serve peel back baking paper, cut into squares, and garnish with a scattering of good-quality salt.
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